Lemon Blueberry Cake with White Chocolate Frosting

My mom recently called me to tell me that I have completely dropped the ball on the blog and on the cookbook so I better getting moving. So, a good thing to start with is our 3rd anniversary! Matt is a wonderful husband and sent me a beautiful bouquet of flowers at work today. Everyone was jealous which of course is half the fun. :) We went to The Penguin for dinner - just to satisfy Matt's love of penguins. It was a really fun place and my steak was excellent. I have tried to make a peppercorn sauce for steak before and I swear I just can't find a good recipe. I wonder if they will give me theirs... probably not. At any rate, it was delicious and to Matt's chagrin I got a photo of him out front. 

Even though we will never enjoy my mom's Lemon Blueberry Cake with White Chocolate Frosting more than we did on our wedding day, I've decided that we should have it every year on our anniversary. So, after a long hiatus of making this cake, I made it on Tuesday. The flavor was good and it was pretty but one of these days I'll actually have to buy regular cake pans. Since I didn't have it, I used a spring-form pan and had to cook it at a lower temperature for longer. It baked, but it was too dense. Luckily, that frosting is literally finger-licking good so it doesn't matter much! And of course, there's always next year!

Lemon-Blueberry Cake with White Chocolate Frosting

Cake:

3 1/3 cups cake flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 cups sugar

1/3 cup freshly squeezed lemon juice

1 teaspoon lemon zest

4 large eggs, room temperature

1 cup plus 2 tablespoons buttermilk

2 1/2 (16 oz) cups fresh blueberries

Preheat the oven to 350.

1. Butter and flour two 9-inch cake pans and line the bottom with parchment paper.

2. Sift flour, salt, baking powder, and baking soda together. Set aside.

3. Beat butter until light and fluffy. Gradually add sugar 1/3 cup at a time, beating between each addition. Beat in lemon juice and zest. Add eggs one at a time, blending well between each addition. Continue to beat until well blended. Alternate adding the sifting ingredients with the buttermilk in 3 additions, beginning and ending with dry ingredients.

4. Fold in the  berries and transfer batter to the prepared pans. 

5. Bake for 40 minutes or until a toothpick comes out clean.Let cool.

Frosting:

11 oz white chocolate

12 ounces cream cheese, room temperature

3/4 cup (1 1/2 sticks) unsalted  butter, room temperature

2 tablespoons freshly squeeze lemon juice

1. Melt the white chocolate in a double boiler over lightly simmering water, stirring often. Remove and stir until smooth. Let cool to lukewarm.

2 Beat cream cheese and butter until light and fluffy. Beat in lemon juice followed by the white chocolate. 

3. Spread 1 cup of frosting on top of one of the cakes and put the second cake on top. Frost the entire cake with the remaining frosting. Garnish with lemon slices and fresh blueberries if desired.

Originally printed in Bon Appetit Magazine.